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chocolate truffles
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I'm making about 10 boxes of chocolate truffles to give as christmas presents. most recipes say to use dark chocolate with high cocoa content. I'm not a huge fan of dark chocolate - is it possible to use milk chocolate too? Also, if I was adding baileys, how much would I add?
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The reason recipes suggest dark chocolate is that it has the highest quantity of cocoa solids, which are essential for cooked chocolate to taste right. Milk chocolate usually has a low cocoa solid content, but if you can find one with 60%+ (very unlikely) then it would be fine to use. Don't despair though, because dark chocolate, when cooked, doesn't taste as strong or as bitter. Adding any cream liquer to a recipe is a tricky business, my advice would be to steer clear (especially if the recipe contains any citrus as it will curdle).
Annie - a couple of the truffle recipes I posted on the following link call for cocoa powder - so if you don't like chocolate much I think you could reduce the amount added - are you sure all 10 people don't like dark chocolate? If you were making them for me I would say "these would be good if they had more chocolate":) Also, one of the recipes has the amount of liquor to add - I think each recipe may use a different amount.
http://www.theanswerbank.co.uk/Food-and-Drink/ Recipes/Question334848.html
Merry Christmas & Happy New Year
from an old lady in Chattanooga, Tennessee, USA
http://www.theanswerbank.co.uk/Food-and-Drink/ Recipes/Question334848.html
Merry Christmas & Happy New Year
from an old lady in Chattanooga, Tennessee, USA
I recently went to a demonstration by a guy who makes truffles to sell. He starts off with a ganache which is probably what you will be doing (mixing melted choc with fresh cream) He said that if using milk chocolate, use less cream and if using white chocolate, use even less.
I picked up some literature and if I can find it later, I will tell you the quantities he suggested if you are still interested. He did a really nice truffle flavoured with amaretti
I picked up some literature and if I can find it later, I will tell you the quantities he suggested if you are still interested. He did a really nice truffle flavoured with amaretti
Dark chocolate doesn't melt as easily as milk chocolate so it will be easier to roll your truffles into balls. Dark chocolate is more festive too and better quality to cook with.
Someon earlier was right, surely it's upi to your guests what they like. Just because you don't like dark chocolate doesnt mean your friends won't. And dark chocolate is actually better for you than milk!! FACT!
If you are adding baileys dont add too much or the mixture won't set properly and it'll be difficult to make into balls.
Someon earlier was right, surely it's upi to your guests what they like. Just because you don't like dark chocolate doesnt mean your friends won't. And dark chocolate is actually better for you than milk!! FACT!
If you are adding baileys dont add too much or the mixture won't set properly and it'll be difficult to make into balls.
HI,
I made dark and milk chocolate but the dark was so bitter (i paid a fortune for Green and Blacks) that i didn't use much (except rolled up inside a milk choc truffle. The baileys ones were a nightmare - but once I'd figured out how to handle them (freeze them, skewer them, spoon several layers of melted choc onto them - leaving each layer to cool while you stand there!!) they were the most delicious. I also added nuts and coconut to a few. All in all, they were so well recieved that i'll be tempted to do them again. I also made a box for myself and they were better than a box of thorntons (i recieved a box of thorntons too)
Thanks for all your help!
I made dark and milk chocolate but the dark was so bitter (i paid a fortune for Green and Blacks) that i didn't use much (except rolled up inside a milk choc truffle. The baileys ones were a nightmare - but once I'd figured out how to handle them (freeze them, skewer them, spoon several layers of melted choc onto them - leaving each layer to cool while you stand there!!) they were the most delicious. I also added nuts and coconut to a few. All in all, they were so well recieved that i'll be tempted to do them again. I also made a box for myself and they were better than a box of thorntons (i recieved a box of thorntons too)
Thanks for all your help!
Annie - My brother-in-law says these are really easy to make - maybe if you practice before the holidays it won't be as stressful :)
BUTTERCREAMS
These homemade buttercream candies are easily made with powdered sugar, butter and cream cheese.
Filling Ingredients:
1/2 cup unsalted Butter, softened*
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla, etc.**
4 cups powdered sugar
Coating Ingredients:
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening
Instructions:
Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)
Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes). Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set.
**Substitute 1 1/2 teaspoons almond, maple, strawberry, lemon, orange, peppermint or rum extract.
Yield: 5 dozen candies
BUTTERCREAMS
These homemade buttercream candies are easily made with powdered sugar, butter and cream cheese.
Filling Ingredients:
1/2 cup unsalted Butter, softened*
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla, etc.**
4 cups powdered sugar
Coating Ingredients:
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening
Instructions:
Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)
Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes). Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set.
**Substitute 1 1/2 teaspoons almond, maple, strawberry, lemon, orange, peppermint or rum extract.
Yield: 5 dozen candies
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